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Ilōk jilōñ (sweet crab purée): recipe illustration
Fish & seafood

Ilōk jilōñ (sweet crab purée)

Crab meat blended with coconut milk and cane sugar, cooked until it forms a soft, velvety purée. A traditional dish for celebrations and family meals.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

445 kcal per serving

Protein
21.9 g
Carbohydrates
39.3 g
of which sugars
27.8 g
Fat
21.9 g
of which saturated fat
17.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely flake the crab meat, removing any cartilage.
  2. In a saucepan, heat the coconut milk with the sugar until fully dissolved.
  3. Add the flaked crab and cook over low heat, stirring for 15 minutes.
  4. Off the heat, whisk in the beaten egg to bind the mixture.
  5. Return to very low heat for 5 minutes without boiling, until you have a smooth, velvety purée.
  6. Serve lukewarm in small bowls.

Variations and tips

Savory version. Omit the sugar, increase the salt, and add a pinch of chili.

More ideas

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Original Ecomely recipe.